Vegetable Puffs (Epok-Epok Sayur)

Ingredients:

For filling:
1 clove garlic, grind to a fine paste
2 red chillies, grind to a fine paste
4 shallots, grind to a fine paste
150g shrimps, remove shell, cut into small pieces
300g bean sprouts, remove tails
10 sprigs coarse chives (kuchai), chop fine
2 hard beancurd, deep fry till a light brown then cut into small cubes
salt to taste
2 tbsp oil

For pastry:
340g plain flour
5 tbsp cooking oil
¼ cup water, mix with a little salt

Method for filling:

• Heat oil, add ground ingredients and salt and fry till fragrant. Add shrimps, fry for a minute or two, then add bean sprouts and kuchai. Stir for a few minutes. Finally, add beancurd and stir, mixing vegetables well. Remove from heat, drain and cool.
  

Method for pastry:

• Sieve flour into bowl, add oil and work it into the flour, adding just enough water to form a dough. Knead for about 5 minutes.
• Roll out half the pastry at a time to 3mm thick. Use a 6cm cutter to cut pastry into rounds.
• Put a scant teaspoon of filling in each round. Damp edges of pastry with water, bring together, seal tightly and flute edges.
• Deep fry till golden brown.
• Serve with chilli sauce.